These have to be, bar none, my family's favorite Christmas cookies. A slightly richer version of Austrian Topfentascherl, they're almost a cross between a tiny pastry and a cooky: light, flaky pastry rolled out in granulated sugar surrounds apricot jam (you can use other jams if you like, but do try the apricot).
Eaten warm they are sensational, but they will also keep for a couple of weeks maximum if stored in an airtight tin in a cool place (hidden well from the greedy guts in your family!).
Makes about 3 dozen.
Ingredients:
250g unsalted butter
200g cream cheese
2 C flour
1 small beaten egg
apricot jam
Granulated sugar for rolling out
How to make them:
In a medium bowl, grate the butter with a large-holed cheese grater into the flour and distribute well by tossing with your hands.
Then add the cream cheese and mix thoroughly to a smooth dough, but don't let it get greasy, it must stay cold. Don't worry if it's a bit sticky!
Wrap and chill at least 1 hour.
Preheat oven to 180° C/375°F.
Roll out dough to 1/4" thick in granulated sugar.
Cut circles, put small bit of apricot preserves in the middle, brush edges lightly with beaten egg, fold over and seal well.
Save and re-roll scraps only once; whatever's left over again should be baked and eaten as is.
Bake on parchment paper (they leak!) 10 minutes or until starting to get golden brown on the edges.
Cool on racks and store in airtight tin when fully cooled.
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